Kombucha - What is it really?
December 2, 2008
Kombucha is a healthy drink made out of fermenting tea and sugar with the kombucha culture. As a result of mixing up those ingredients, you get a drink with a taste that’s something in the middle of sparkling apple cider and champagne. It’s definitely not what you would normally expect from a fermented tea in terms of taste.
It looks as if the actual origins of kombucha have become lost in the course of time. However, it’s widely considered that kombucha originated in the Far East, most likely China, where it has been consumed for at least two thousand years. The first documented use of kombucha comes from 221 BC in China, during the Tsin Dynasty, and it was labeled as the “The Tea of Immortality”. For several hundred years, it has been used in Japan, Russia, Eastern Europe. From Russia, it made its way to Poland, Germany and Denmark, but it looks like the interest died out during World War Two.
Kombucha is a colony or culture of yeast and other microorganisms inside a pure cellulose “pancake.” When this pancake (excuse for the expression) grows in a mixture of tea and sugar, it converts the entire liquid into one very refreshing, sweet and sour drink full of nutrients and health benefits. It’s interesting to point out that the Kombucha culture feeds on the sugar and, in exchange, produces other important components which change into the drink: amino acids, vitamins, glucuronic acid, glucon acid, lactic acid, antibiotic substances, 0.5% to 1% alcohol is produced as well as other products.
As mentioned, kombucha is made out of fermented tea, so it contains certain amount of alcohol (0.5% to 1%), but can you get drunk from it? Well, you might, but take into account that considering the amount of alcohol contained in it, you will have to drink an entire gallon of kombucha to match the drinking a half can of beer. Or in other words, kombucha tea has the same amount of alcohol as a fermented piece of fruit. Although this really low amount of alcohol won’t get you drunk, it’s a great addition to the tea, as it provides many beneficial effects. Not only does it aid in circulation in our bodies and, helping with our lymphatic system, but alcohol also works as a preservative allowing your tea to brew and ferment continuously, with out ever requiring refrigeration as long as the kombucha culture is in contact with it and the brewing container has a breathable cloth on top.
Kombucha - A Magic Potion Or A Toxic Drink?
October 17, 2008
There has been an ongoing debate as to whether Kombucha is a magic portion or a useless and even toxic drink. Scientists from all over the world have started to make research after research trying to reveal the mystery behind this ancient beverage. Thousands of years ago, people started drinking Kombucha and there is historic evidence to back it up. Kombucha has been reported to help against a large number of diseases, as a matter of fact, the number is so large that people get sceptical over it.
The Kombucha tea is gaining popularity all over the country at a tremendous pace. Now, with the trend of living and eating healthy, the growing interest in Kombucha seems quite normal as more and more people are turning to traditional medicine based on herbs. Some reporsts say that right now, more than three million Americans are growing the fungi.
When it gets fermented, Kombucha creates a sparkling beverage, similar to wine and apple juice in taste. Friends of the drink claim that it improves vitality, raises T-cell numbers, lowers blood pressure, eases aches and pains of arthritis. Others thouhg, share the opinion that it’s nothing more than a marketing trick and could even be dangerous.
Paul Stamets who works as a mycologist in Olympia, Washington says the following regarding Kombucha: “This is potent stuff and the risk for contamination is high. It could be a fabulous addition to drug therapies, but we have little idea of what it is, no idea what its side effects are and no doubt that it can become contaminated by spores in the air. You could kill yourself or your friends with a contaminated culture.” Yet, the Fedeal Food and Drug Administration has not received a single report of adverse reactions related to Kombucha.
Bottom line is that if Kombucha is not properly cultivated, there is a serious risk of contamination, so it’s important that you are able to acquire a safe Kombucha. The drink definitely works, since so many people are crazy about it, but it’s of critical importance to cultivate it carefully with the necessary know-how.
You can make Kombucha tea in your home at a really low cost. The entire preparation process is quite easily if you know what you’re doing. When you work clean and add the required substances in the right direction, there is no doubt that you will have an excellent Kombucha beverage. If you are following proven instructions, you can definitely produce a tasty and effective drink without any health risks involved.
Health Benefits of Kombucha
October 5, 2008
The kombucha culture has been used for thousands of years by the Asiatic people as a natural remedy for fatigue, nervous tension, signs of aging. Kombucha has so many benefits that once you read this article, you will start drinking kombucha tea everyday of your life. Kombucha is really helpful with diseases like arthritis, high blood pressure, eczema, digestive disorders and cancer, to name a few.
One must follow nature’s way. Hippocrates (370-260BC) lived in ancient Greece and he is considered as the founder of modern medicine. His practice was based on working with the balancing power of nature. Drugs actually weaken the body. Antibiotics have a number of side-effects. Hippocrates used the oldest form of treatment - herbalism. Since the pharmaceutical industry has become dependent on synthetic chemicals, their effectiveness in healing the human organism has been compromised. Therefore, we must turn back to natural components like kombucha. Generally, fermented foods and drinks (such as kombucha) are a cornerstone of healing your body and restoring your immunity.
Believe it or not, but the kombucha beverage should in fact be considered as something more than just a health drink, it’s a food source, unusually rich in nutritive properties. Just like in yoghurt, the bacteria are a great source of nutrition, but on top of that, kombucha has a wide range of organic acids, vitamins and enzymes that give it its value. It has the range of B vitamins, especially B1, B2, B6 and B12, which give the body with energy, help to process fats and proteins, and are vital for the normal functioning of the nervous system. There is also vitamin C contained in kombucha which is an immune booster and enhancer of vitality.
Kombucha tea is made from wild, airborne yeast and bacteria that are responsible for its fermentation process. People who drink kombucha report benefits such as enhanced wellbeing, improved energy levels and even weight loss. Further research has proven that kombucha even has anti-microbial effects against harmful bacteria like E. coli, a range of vitamins and minerals, and possibly anti-fungal properties as well. The starter bacteria and yeasts give kombucha its probiotic power, but they are also highly unregulated.
Kombucha therapy plays an important part in assisting the body to maintain properly its functions, by helping to ease some symptoms and giving us the energy and encouragement to continue to improve our health. Kombucha gives you power. But nevertheless, keep in mind that kombucha is not a miracle drink, a cure-all or a universal panacea of all ills. There is a range of factors that affects good health and they must be taken into consideration, such as diet, exercise, lifestyle, emotional outlook and psychological make-up.
FAQ About Kombucha
October 5, 2008
Kombucha is a relly interesting beverage, hence it’s no wonder why there are so many questions surrounding its use. If you are new to kombucha, then it will definitely be of good use to you to read the lines bellow.
What Is Kombucha?
Kombucha is turning out to be the new health drink in USA, as many people are now embracing it due to its taste and health benefits. Kombucha is a form of tea, but fermented using colonies of bacteria and yeast, a process which results in production of a various vitamins, amino acids, and mild acids including acetic acid found in vinegar. Kombucha can be produced by adding the right amount of bacteria and yeast cultures to black or green tea.
What Are The Benefits?
There are various benefits related to the consumption of kombucha. First of all, kombucha helps the liver detoxify, reducing the effects of various toxins in the body. So if you have been on an alcoholic ‘diet’ for several days, it’s a good idea to help your liver get back to normal by drinking plenty of kombucha every day. Kombucha also has immune boosting properties, and ability to fight a variety of health maladies such as cancer, arthritis.
Are There Any Concerns Regarding Kombucha?
There are some reports claiming that the consumption of kombucha might cause certain problems. One such concern is associated with the potential for Kombucha tea cultures to be contaminated with bacteria or fungi that cause disease, especially if the fermentation process takes place at home under less than sanitary conditions. Other health concerns relate to allergic reactions, adverse effects on the liver, and the potential for it to interact with medications that the person could be taking already.
How Can I Make A Kombucha Tea?
Traditionally, kombucha tea was made from sugar and black tea. But one older recipe calls for the use of sugar, elder berries, and rose hips. For a gallon size batch use 1 1/4 cup sugar and 3 teaspoons of elder berries and 3 to 6 teaspoons of rose hips. This will result in a very nice fruity kombucha drink with lots of vitamin C in it.
Can I Get Drunk From Kombucha?
As mentioned, kombucha is made out of fermented tea, so it contains certain amount of alcohol (0.5% to 1%), but can you get drunk from it? Well, you might, but take into account that considering the amount of alcohol contained in it, you will have to drink an entire gallon of kombucha to match the drinking a half can of beer. Or in other words, kombucha tea has the same amount of alcohol as a fermented piece of fruit.
What Does Kombucha Contain?
Kombucha contains a raange of vitamins and minerals, including - B1(thiamine) B2 (riboflavin), B3 (niacin), B5 (Pantothenic acid), B6 (pyridoxine ), B15 (pangamic acid), Biotin (Folic Acid), Choline, Inositol, PABA (para-amino benzoic acid), RNA (ribonucleic acid), Acetic acid, Caffeine, Citric acid.
When Should I Drink Kombucha?
Dr. Sklenar, a Kombucha pioneer from Germany, suggests that the first glass should be taken before breakfast on an empty stomach and the rest during the day after meals.
Can I Drink Kombucha Continiously?
It’s wise as it all types of medication and supplements to take a break from kombucha at least every 2-3 months.
All About Kombucha
October 4, 2008
Books written on the topic of Kombucha state that the first recorded use of Kombucha tea was during the times of the Chinese Empire of the Tsing Dynasty in 220BC. During that period, Kombucha was named “The remedy for immortality”, or “The Elexir Of Life.” There are actually 84 different names for the tea that can be made from it. Kombucha is the Germanized form of the Japanese name for the mushroom, and its now being used internationally. But rather than being a mushroom, it is a colony of yeast and bacteria.
You can make your own Kombucha tea. It’s really simple. If you can boil water, add sugar, and make some tea with it, you can definitely make Kombucha. On the Internet, you will be able to find complete Kombucha making kits with detailed guidelines of what to and what not to do. Depending on the tea used and the temperature it was brewed at, it tastes a bit like fizzy, something between an apple cider vinegar and champagne, although it is non-alcoholic.
It should be pointed out that none of the benefits of Kombucha have been evaluated by the Food And Drug administration, although thousands of people around the world have reported direct benefits from consuming Kombucha. Kombucha provides an effective way to detoxify the body, restoring the normal liver and kidney functions. A lot of people have reported a serious improve of energy levels and a feeling of well-being after drinking Kombucha. There are also folks who use it as a cure for hangovers. After regular use, some people notice an improvement in the quality of their skin or hair. The reasons for all those benefits are different and remain unexplained yet, but most will agree upon the fact that Kombucha does indeed make a difference in the lives of those that drink it regularly. Therefore, my advice to you would be to simply try it for yourself.
When undergoing a therapy with Kombucha, it’s important that you drink the first glass for the day in the morning, on an empty stomach, so that the variety of substances contained in Kombucha can be fully effective. Here is the comment made by German dr. Gunther: “One should drink Kombucha three times a day. Morning before breakfast, noon after food, and evening. It is known in pharmacology that absorption of certain active substances (e.g., certain fungicides) into the bloodstream or lymphstream is reduced if taken before meals. The small amounts of antibiotic substances contained in Kombucha are rendered especially effective when the beverage is taken in the morning on an empty stomach whereas, for example, the organic acids stimulate a better functioning of the digestive processes when the beverage is taken after the more ample midday and evening meals.”
Kombucha - Elexir of Life?
October 3, 2008
The Kombucha has been widely regard for thousands of years now as the Elexir of Life. Although there aren’t that many scientific proofs to back up such claims, considering the large amount of people benefiting it from it, there has got to be something about Kombucha which makes it such a popular beverage. Although the use of Kombucha tea dates back two thousand years ago, it became a popular product for the masses just recently. It has a taste similar to no other, because it’s first sweetened and then fermented. The fermentation process neutralizes most of the sugar along with the caffeine, leaving just a hint of delightfully, vinegar-like taste. Brands producing Kombucha tea just keep popping up as this product is becoming the latest hot drink on the American beverage market. You should definitely try it, and most likely, you will get to enjoy it for its delightful and unusual taste along with its health benefits.
Kombucha is the word used to describe not only the drink itself, but also the fungus used to brew it. Kombucha contains less caffeine than a regular tea, since as it was already pointed out, it looses a certain amount of its caffeine during the fermentation process, as well as portion of the sugar. The true believers drink Kombucha every day based on the idea that they will be healthier and live longer. But, those claims are yet to be proven by scientists.
Kombucha is a substance similar to fungus, or better yet, a symbiotic colony of lactobacillus bacteria and yeast. According to the history facts concerning Kombucha, it was first used by the Qin (Tsin) Dynasty of China (221 B.C.E.). The name Kom-bu-cha comes from a Korean physician called Kom-bu, who was the first to introduce the beverage to the Japanese Emperor Ingyo in the year 414 C.E. as a drink with healing properties. After that, it became known as tea of Kom-bu.
The Kombucha culture is usually imported from China, Nepal and Siberia. The Kombucha tea is made by fermenting a given type of sweetened tea (it could be black tea, white tea, Oolong tea) with the special cultures of yeasts and the bacteria known as Kombucha mushroom. It’s not really a mushroom, but that’s how people call it because of its shape and color when it starts forming on top of the tea after the fermentation process. But the thing is that there are lot of different preparation methods and different cultures that can be used, that’s why there are so many different Kombucha teas, although the main ingredients in the final product is still pretty much the same. Once the beverage is finally made, it contains a certain amount of alcohol, acetic acid and ethyl acetate.
Continuous Brewing Method
October 3, 2008
Continuous Brewing is the easiest method for making Kombucha tea. All you need is a container that can hold up two gallons, 2 cups of starter tea (from your previous batch of kombucha, or if that’s your first time, use 2 tablespoons of cider vinegar, because cider vinegar adds the acid environment the culture likes), Kombucha Mushroom, 3-5 grams of loose leaf tea, 300 grams of sugar, 3 Quarts of fresh pure water.
Through the use of the continuous brewing method, you will get all the health benefits from all the nutrients contained in Kombucha. What’s more, you won’t have to do cleaning every week, you won’t have to remove or worry about the Kombucha mushroom and most likely, mold will not even form. And because you will be simply maintaining an already established ferment, the brew that you will produce is less likely to be influenced by wild bacteria or yeasts. What you should remember about the continuous brewing method for making Kombucha tea is that the initial phase is the most critical one, so it’s the phase in which it’s most likely for a batch to go in a bad direction, hence you should be really careful.
Only through continuous brewing of kombucha, you can get the complete variation of the whole range of nutrients and acids which are being produced constantly, but at the same time have a tendency to break down during the active ferment time. A popular Kombucha researcher named Mike Roussin suggests that the greatest variety of health benefits is achieved when fermenting at 80 degrees F for 7 days, and that the longer the ferment is allowed to proceed, the more beneficial acids can form. It’s interesting to note that some of these highly beneficial acids don’t even form until the 20th day of the fermentation process. These are the very same acids which are responsible for the detoxifying properties of Kombucha. The glucose content is at its highest level around the 9th day.
You should keep in mind that a longer brewing cycle (more than 23 days) doesn’t necessarily mean better end product, because it might actually reduce the total caffeine content or deplete the fermentable sugar, and at the end, you will probably get something that’s almost undrinkable. So lower temperatures and longer brewing times do not result in greater benefits.
Temperatures lower than 65 degrees F foster the wrong bacteria and yeasts and hence the good probiotics will become ineffective. It’s all about hitting the right balance in terms of temperature and length of brewing. The most important thing about Continuous Brewing is to keep the level of Kombucha tea that in taste and character is ideal for you.
Kombucha Books
October 3, 2008
There are a lot of different Kombucha books, but the common thing among them is that they all confirm the positive effects of the beverage. Kombucha books will help you make a better use of this ancient beverage. On the Internet, you can easily order tens of different Kombucha books, so in the lines bellow, we provide you with a brief review on the best ones.
Kombucha Tea for Your Health and Healing: The Most In-depth Evidence Available
This Kombucha book is authored by Alick Bartholomew and Mari Bartholomew. The publishing company is Gateway. This publication addresses the questions raised and the problems encountered by brewers of the fungus. It gives tips for more successful brewing and better results in using the brew. There are recipes for skin creams, for its use as poultices and in baths, and for helping animals. The book includes detailed case histories of people who have been helped with arthritis, multiple sclerosis, cancer, ME, high blood pressure, skin complaints, asthma and digestive problems. Doctors and other medical practitioners provide encouraging reports of their patients who have used this immunity-enhancing and de-toxifiying elixir. The book is well-written and all the information in it is well-laid out, making it an absolute must for anyone intersted in this amazing culture.
Kombucha: Healthy Beverage and natural Remedy from the Far East
A lot of readers refer to this book as the Kombucha Bible. The Kombucha Center Webpage says: “Gunther’s book is an excellent book that is the result of many years of studying Kombucha. This book is the original source of much of the current information on Kombucha.” This Kombucha book provides an excelleng in-depth loot at this incredible drink, although it’s probably a better source of information for people who are already familiar with the culture and its properties The author Gunter is one of the leading researchers on Kombucha.
Tea Fungus Kombucha: The Natural Remedy and Its Significance in Cases of Cancer and Other Metabolic Diseases
This book describes in 96 pages, the fungus, its history and its geographical spread, effects and contents. In Part II of the book it is proven why with cancer therapy in particular an antibiotic remedy has to be applied.
Kombucha, Rediscovered
Kombucha, Rediscovered is written by Klaus Kaufmann. This book is a chronicle of experiences and experiments. It includes an assortment of advice and trivia, historical and personal anecdotes. A practical guide to the preparation and healing benefits.
Kombucha, The Miracle Fungus
Authored by Harald W. Tietze, this Kombucha book explains numerous uses for the Kombucha culture, along with simple instructions. Those who wish to experiment with different medicinal herbal teas and creative uses beyond tea, will enjoy reading it.
Kombucha and Weight Loss
September 16, 2008
Kombucha has a number of benefits and one of them is directly related to weight loss. Kombucha is a healthy drink made out of fermenting tea and sugar with the kombucha culture. As a result of mixing up those ingredients, you get a drink with a taste that’s something in the middle of sparkling apple cider and champagne. Kombucha drinks are rich in antioxidants and kombucha protects your body by detoxifying it. Kombucha has been used for bringing back in balance and giving one a sense of well-being. It is even believed that kombucha can extend life. There is not enough scientific research being done to confirm these claims, but true believers drink daily. Kombucha drinks are all natural and tasteful.
The relationship between kombucha and weight loss lies in the fact that the miracle tea increases metabolism. The definition of metabolism in wikipedia is the following: “Metabolism is the set of chemical reactions that occur in living organisms in order to maintain life. These processes allow organisms to grow and reproduce, maintain their structures, and respond to their environments.” In other words, metabolism is the process of absorbing the food. Having a ‘faster’ metabolism means that you burn into energy and protein for the muscles everything you eat, hence just a small portion of the food (if any) is converted into body fat. That’s why you probably wonder why some of your friends who drink beer and eat all the time are as thin and thick as a stick. So by drinking kombucha tea daily, your metabolism will actually speed up, hence it will absorb more efficiently everything that’s consumed.
When kombucha is used mainly for weight loss, it is recommended that you have a 4 ounce glass before every meal. Kombucha helps the digestion process, which is another advantage if you want to loose weight, since a higher percentage of the food you eat will be processed, so you can eat less and still feel satisfied. It’s important to drink it on an empty stomach so that the ingredients contained in it can have maximum effect. German Dr. Gunther explains it best: “It is known in pharmacology that absorption of certain active substances (e.g., certain fungicides) into the bloodstream or lymphstream is reduced if taken before meals. The small amounts of antibiotic substances contained in Kombucha are rendered especially effective when the beverage is taken in the morning on an empty stomach whereas, for example, the organic acids stimulate a better functioning of the digestive processes when the beverage is taken after the more ample midday and evening meals.”
Choosing the right tea for Kombucha
September 16, 2008
Choosing the right tea for kombucha is of prime importance, becasue it determines the drink’s taste. But with so many different teas to choose from, and each of them bringing its own twist, flavour and health benefits, it can turn out to be a hard task. A tea has its own set of vitamins and minerals and has a unique brewing time when added to the kombucha culture. In the lines bellow, you can read about what type of effect a given tea will have on your home-made kombucha.
Black tea is made from fully fermented tea leaves. It brings a strong taste, similar to apple, and a beautiful amber colour to the kombucha. Oolong Tea is in the middle between black tea and green tea. The fermenatation process of Oolong tea requires the leaves to be rolled after picking, while the process itself lasts until the edges of the leaves start turning brown. As mentioned, Oolong is half way between black and green tea, so exactly what you get in terms of taste and colour of your kombucha depends on the variety of Oolong you use.
To prevent oxidation, green tea is first withered, then steamed or heated, and after that, it gets rolled and dried. Generally, green tea has a delicate and smooth taste with light green colour. Therefore, kombucha made with green tea is lighter in taste and obviously lighter in colour than black tea kombucha. But once again, the final taste varies based on the exact green tea being used. It could change from nutty to fruity.
White tea is actually the rarest pick when it comes to making kombucha. This is probably becuase white teas are the most expensive ones, but at the same time, you get what you pay for. White teas give kombucha an exquisite taste of the most wonderful light flowery teas. It brings a natural sweetness and makes kombucha taste more like a champagne.
It’s a well know fact that teas have healing properties. Researchers at the Beth Israel Deaconess Medical Center in Boston, MA, recently proved that consumption of both green and black tea can extend years of life after suffering a heart attack. This is mainly due to the antioxidants contained in tea, which also have a protective role against cancers, because they ‘kill’ the free radicals in the human body, which cause cancer development in the first place. Tea is also a source of vitamins and minerals, such as A, B1, C, B6, Rutin, Manganese and Potassium. So by adding green or black tea to your kombucha, you will be making your body a huge favor.
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